12 oz of brussels sprouts, shredded with a knife (I use 12-15 large brussels)

1/3cupalmonds with skins (or you can used chopped or sliced)

1/2 cup olive oil

1cupfinely grated pecorino

freshly ground salt and pepper

Combine lemon juice, dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors mingle. Mix the sliced kale and shredded brussels sprouts in a large bowl.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

Top the kale mixture with protein (if desired), almonds, and cheese...

Add the dressing to the salad and toss to coat. Season lightly with salt and pepper.